February
2007
Naan0
1/4 cup warm water
2 & 1/4 teaspoon dry yeast (1 pkg.)
3/4 cup hot water
3/4 cup plain organic whole milk yogurt
1/4 cup ghee (clarified butter)
1 & 1/2 teaspoon salt
1 cup sifted spelt flour
1/4 cup wheat bran
3 cups whole wheat pastry flour
Sprinke yeast over 1/4 cup of warm water, set aside until foamy. Combine 3/4 cup hot water, yogurt, ghee and salt, then add yeast mixture, spelt flour and wheat bran. Work in enough pastry flour to form a heavy dough. Turn out dough and knead on a lightly floured countertop. You will probably need to add more flour as you go, to achieve a dough that is smooth and slightly tacky (about 10 minutes). Place dough into an oiled bowl, turn once to coat both sides, place covered in a warm spot until doubled in bulk. Preheat oven to 450 degrees (pizza stones are nice here) with sheet pan. Once the dough has doubled, punch it down and turn out onto a floured countertop, divide into 10 pieces (less if you want larger breads) roll into balls and allow to rise 10 minutes. Pat each dough piece into a circle, pulling and dimpling with fingertips to make an oblong shape, place on a hot sheet pan and bake until browned on top (10-15 minutes). Sprinkle warm bread with softened butter and sea salt, serve with soups, dips or spreads.